Reviewer:

This bread is really moist, soft and tasty! I did what one of the other reviewers said and substituted lemon extract for the vanilla. I also added about 1/4 cup extra milk because the batter seemed really thick, and it turned out great! I will definitely make this again.

Reviewer:

I'm diabetic and watching my carbs. I used sugar-free pudding mix and substituted 1 cup of white whole wheat flour. When I tasted the batter before adding in sweetener it was already pretty sweet so I didn't use any additional sugar/splenda. It came out great and I can eat a piece with much less guilt.

Reviewer:

Excellent results with this recipe...I didn't have lemon pudding so substituted vanilla pudding and added 1 3/4 tsp lemon extract with only 1/4 of pure vanilla. Personal preference would be to add more poppy seeds. This is a must try recipe!

Reviewer:

Very good! I used all applesauce instead of oil, SF FF lemon pudding, left out the cinnamon, 1 tsp of vanilla and 1 tsp of lemon extract, added lemon zest from 2 lemons, and glazed after cool with a lemon juice/powdered sugar mix. It made 24 muffins in 25 minutes. Very lemony and delicious!

Reviewer:

I substituted lemon extract for the vanilla, but otherwise did not change the recipe at all. I baked it in a bundt pan & topped it with the lemon glaze from the "lemon lover's pound cake" recipe found at this site. Wonderful!